Pregnancy Pickles

July was quite an exiting month, and I have to admit that even though I've been wanting to make pickles for a long time now, it really wasn't at the top of my list of things to do..



A family vacation took us to an old farmhouse so far out in the boonies of western Pa that our cell phones took a vacation, too. We made a trip to a bison farm and later that night had bison burgers with what I believe must have been the best tomatoes and sweet corn cultivated in the eastern United States.

Upon arrival back in Florida we anxiously awaited the ultrasound that would tell us if we are to have a precious baby boy or girl. Despite all the old housewives tales, and my own "woman's intuition"- I really was sure it was a boy- it's a girl!

I realize I've only been posting one recipe a month for a while now, and would like to start stepping it up. With a totally blank August calendar, fall produce appearing at market and my father-in-law's mango tree exploding to fruition I'm hoping to get a few more posts than usual, so keep checking in!

3 lbs. pickling cucumbers

Horseradish Pickles:
2 tsp. horseradish
2 tsp. black peppercorns
2 cloves
2 bay leaves
2 tsp. mustard seeds
2 dried chilis
1/2 onion
4 garlic cloves

Dill Pickles:
2 tsp. dried dill
1 tsp. coriander
1/2 tsp. dried basil
2 bay leaves
2 tsp. mustard seed
2 dried chilies
4 cloves garlic
1/2 onion

Brine:
3 cups white vinegar
2 cups water
4 Tbsp. canning salt
4 tsp. sugar

Wash and quarter cucumbers into spears. Bring brine to a boil to dissolve salt and sugar, cover and let stand. Sterilize 6 jars, lids and rings (we only yielded 5, but I always do one extra to be safe). Divide seasonings into jars, then stuff with cucumbers and top off with brine. Wipe rims, screw on lids and process 10 minutes.